Making breakfast every morning can be a drag. Breakfast is my favorite meal of the day but I often do not have the energy to make something delicious. I usually end up with a bowl of oatmeal, but I've been getting a little tired of that lately.
So I came up with the Egg, Vegetable & Quinoa Breakfast Casserole :)
You can change up the ingredients for whatever you have on hand at the moment. The recipe I used was:
- 1 cup vegetables, cooked or raw (if raw, cut into teeny pieces so that they cook quickly in the oven). I used roasted broccoli, green pepper, and spinach.
- 3/4 cup cooked quinoa (we had it leftover from dinner... you could also use cooked rice)
- 6 eggs
- 1/4 cup milk
- 1/2 cup shredded cheese (I used a combo of white cheddar and mozzarella... all I had on hand, ha)
- Salt & pepper
Mix up the veggies and quinoa.
In a separate bowl, beat the eggs with the milk. Add salt and pepper to the eggs. Pour eggs into the vegetable mix and stir it all together.
Pour vegetable/egg mixture into a greased 8x8 pan. Sprinkle cheese over top.
Cook at 350 for 35 minutes, or until the cheese on top starts to turn slightly golden brown and the center of the casserole isn't jiggly. Cut into 5 pieces and store individually in the fridge- you're good to go for the week!
I microwaved a piece the next morning for 1 minute on high and it reheated perfectly. And it tasted pretty good, too! I'd use a little more salt and pepper next time, though. I eyeballed it so unfortunately I can't give you an exact measurement, but I do know that my few shakes were not enough to season the whole thing.